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+ servings

Instant Pot Potato Corn Chowder

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings


  • Instant Pot, 6qt or larger


  • 4 slices Bacon diced
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 4-5 Red Potatoes
  • 1 16oz bag Corn Kernels, frozen
  • 4 cups Vegetable Broth chicken broth also works well
  • 1 tsp Thyme dried
  • 1 pinch Cayenee pepper
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3/4 cup Heavy Cream
  • 3 tbsp All-purpose flour
  • 3 tbsp Fresh Chives chopped, can substitute green onion


  • Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
  • Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
  • Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
  • Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
  • In a small bowl, whisk together the heavy cream and flour. Set aside.
  • Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
  • Serve ganished with chives.


Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
Keyword Instant Pot
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